Timbale De Chou Fleur Cauliflower Mold Recipes

BROCCOLI AND CAULIFLOWER MOLD RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 300 degrees F. Butter a 1-quart ovenproof bowl or round mold. 2. Break the broccoli into florets. Drop into a pan of boiling salted water and cook 5 minutes. Drain and rinse with cold water to stop the cooking. Drain thoroughly, then spread on paper towels to dry. 3. Break the cauliflower into florets. Drop into a pan of boiling salted water and cook 5 minutes. Drain and rinse with cold water. Drain thoroughly, then spread on paper towels to dry. 4. Place a cluster of cauliflower on the bottom of the prepared bowl, stems pointing inwards. Add a layer of broccoli, buds against the side and stems pointing inwards. Fill the center with smaller florets. 5. Add another layer of cauliflower florets. Finish with a layer of broccoli. 6. Cover the mold with buttered foil. Bake until the vegetables are heated through, 10-15 minutes. 7. Meanwhile, for the sauce, melt the butter in a saucepan. Add the flour and cook 2 minutes, stirring. Stir in the milk. Cook and stir until mixture thickens, about 3 minutes. Stir in the cheese until melted. Season with the nutmeg and salt and pepper to taste. Keep warm over very low heat. 8. Hold a warmed serving plate over the top of the bowl, turn them over together, and lift off the bowl. Serve the molded vegetables with the cheese sauce.

TIMBALE DE CHOU-FLEUR (CAULIFLOWER MOLD)

Steps:

• Preheat oven to 325 degrees. Oil a 6-cup souffle mold. Roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
• Cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
• Scrape the onions in to a 3 qt mixing bowl. Stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
• Beat in the eggs.
• In a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
• In a thin stream of droplets, beat in the hot milk and butter.
• Fold the cauliflower into the custard mixture.
• Turn the custard into the prepared mold and set mold in a pan of boiling water. Place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
• Custard is done when a knife plunged through the center comes out clean.
• Remove mold from water and allow to settle for 5 minutes.
• Run a knife around the edge of the custard and reverse on a warm serving platter. Surround with choice of sauces (Sauce au Cari) and serve.

TIMBALE DE CHOU-FLEUR [4]

Steps:

• Préparer une béchamel : faire chauffer 50 g de beurre dans une casserole, y jeter la farine et laisser cuire 2-3 min sans qu'elle prenne couleur. Mouiller avec le lait et laisser épaissir en remuant. Assaisonner de sel, poivre, muscade et l'ail pelée et écrasée, puis réserver. Cuire la farce : mettre le reste de beurre dans une poêle et faire revenir l'oignon puis la chair à saucisse et la viande hachée 2-3 mn plus tard. Assaisonner et laisser cuire environ 10 min. En fin de cuisson, rajouter le persil haché. Monter la timbale dans un plat à soufflé : huiler un moule à timbale (grand ramequin) et le remplir en alternant chou-fleur, béchamel, farce et fromage râpé. Terminer par le chou-fleur puis le fromage râpé. Faites chauffer le four à thermostat 6-7 (210°C) et mettre à cuire 30 à 40 min.

CAULIFLOWER SNOW (CHOU-FLEUR A LA NEIGE)

Steps:

• Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
• Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
• In another pan, add remaining butter.
• When butter has melted add the flour and make a roux.
• Add milk and stir until thickened, season with salt and pepper.
• Add 1 cup of the grated cheese to the milk mixture.
• Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
• Add cheese sauce being sure to coat all the veggies.
• Beat the egg whites until stiff and arrange on top of cauliflower.
• Make four pockets for the egg yolks and drop a yolk into each pocket.
• Sprinkle with remaining cheese and broil until crisp and golden brown.